Zoe Torinesi’s cheeseburger with wafer-thin Emmentaler AOP slices - Emmentaler AOP Switzerland

Ingredients

• 50 minutes
• simple
• 200 g brown mushrooms, roughly chopped
• 120 g red onions, roughly chopped
• 5 garlic cloves, whole, slightly crushed
• 2 tbsp olive oil
• ¾ tsp salt
• A good amount of freshly ground black pepper
• 100 g reduced-fat quark
• 1 tbsp rapeseed or sunflower oil
• 450 g organic minced beef
• 25 g breadcrumbs
• 1 tsp salt
• Neutral oil for frying (e.g. sunflower oil)
• 1–2 packs of Emmentaler AOP “wafer-thin slices”
• 1 large tomato, sliced
• Fresh lettuce leaves
• 4 burger buns – if you want to make them yourself, a recipe for them can be found here
• Place the mushrooms, onions and garlic on a baking tray lined with baking paper and mix with 1.5 tbsp olive oil.
• Cook in the centre of the oven, preheated to 230°C
• for approx. 25–30 minutes until dark brown in some areas; this allows the roasted flavours to develop. Turn over halfway through the cooking time.
• Remove from the oven, purée with all the remaining ingredients and season to taste.
• Knead the minced beef, breadcrumbs and salt for approx. 45 seconds. Shape into patties. Fry each side in hot oil for about 2–3 minutes.
• During the last 2 minutes of the frying process, melt a slice of cheese on top of each patty, covering the frying pan with a lid if necessary.
• While this is happening, place the buns in the oven. Although the oven is now switched off, it will still be warm.
• Brunch
• Dessert
• Festive Recipes
• Finger food/Snack
• Main course
• Starter
• 35 minutes
• medium
• 70 minutes
• vegetarian
• 20 minutes